2 tablespoons butter
2 cups butternut squash, cubed
Salt and pepper
2 teaspoons coconut or brown sugar
½ cup organic almond slivers
¼ teaspoon pumpkin pie spice
6 cups mixed lettuce greens (Romaine, butter, etc).
1 avocado, sliced
1 small cucumber, peeled and sliced
¼ cup pomegranate seeds
Melt butter in a skillet and cook the butternut squash with salt and pepper (as desired) and sugar (to caramelize it.) Cook until golden or lightly brown and tender. Toast the almond slivers in another saucepan along with the pumpkin pie spice, keep tossing them until they are toasted, it took about 5 minutes for me. (Pecans work nicely too, if you are allergic to almonds). Finally, add your salad to a bowl, along with the avocado slices, cucumber and pomegranate seeds. Toss gently with your favorite dressing. I make my own dressing at home by combining oil and vinegar. I use extra virgin olive oil and a pomegranate vinegar that I have.